Gluten-Free Chili
- Katie Gallagher
- Dec 1, 2025
- 1 min read
Hearty gluten-free chili packed with ground beef, beans, and bold spices.
A cozy, protein-rich meal ready in just under an hour passed down by Grandma Helen and modified by Mom.
Chili is an easy meal that you can make with just one (for gluten-free) or two pots (regular pasta). I will describe both methods. It's great for fall and winter, but I make it year round. From start to finish, you can have a batch ready in about 30 minutes. You can cut the recipe in half if you like.
Recipe Gluten-Free Chili
1
Lean Ground Beef
I like to use a minimum of 90% lean ground beef. If you use 92-96% lean beef (and even often 90%), you should not need to drain the fat. Anything lower than 90% lean will require draining fat.
2
GF Pasta
Using Barilla GF pasta, you can cook the pasta in the chili but be careful not to overcook the pasta— this does pose a risk of the chili becoming too thick. For regular pasta or Jovial, I prefer to cook the pasta separately, just below al dente. Always be careful not to overcook the pasta after adding to the chili.
3
Brooks Chili Seasoning (and Beans)
I used to use Brooks Chili beans before Celiac disease, but the Brooks Chili beans are not gluten-free.
Brooks Chili seasoning mix is, however, gluten-free. Always double-check and feel free to use any gluten-free alternative you prefer.
I actually use 1 original and 1 mild Brooks Chili season mix.
4
Water or Beef Broth
I usually use water, rather than beef broth.
5
Pre-cooking the Pasta
Be careful not to simmer with pasta in the chili for too long as it will over absorb the liquid in the chili. You can always choose to prepare the pasta in a separate pot. I suggest only cooking to al dente because it will continue to cook in the chili. While you can cook regular, non GF pasta in chili, the chili tends to get too starchy. This can even happen with GF pasta, but the cook times tend to be less and it tends to work better for me and reduces the number of pots to clean.
6
GF Saltines
You can also serve GF saltines with butter with the chili as Grandpa Jim always loved.
Notes
1
Brown lean ground beef with onion breaking up beef well. (Drain fat if necessary.)
2
Add diced tomatoes, chili beans, seasoning packets, and other spices. Stir well and bring to a boil.
3
If using GF Barilla pasta, you can add uncooked pasta at this point and reduce heat just a little. Keep at almost a boil for cook time on pasta package, then reduce heat to low.
If using regular pasta or Jovial GF pasta, reduce heat to a simmer as soon as it reaching boiling point and add prepared regular pasta (prepare pasta in a separate pot).
4
Simmer 15- 20 minutes. Do not boil.
5
Serve with your choice of garnishes.
Instructions
2 lbs. 92% or leaner ground beef
1 diced medium onion
4 * 14.5 oz. cans Red Gold Chili Ready Diced Tomatoes GF
4 * 16 oz cans Bush's Red Beans in Mild Chili Sauce GF
2 packages Brooks Original or Mild Chili Seasoning GF
2 tablespoons cumin or more to taste
1 tablespoon GF chili powder GF or more to taste
32 -64 oz. GF Beef Broth or Water to fill pot
12 oz. package GF elbows or spaghetti- prepared al dente
Chili
Shredded Cheese- Sharp Cheddar Colby Jack or Your Choice
Light Sour Cream
Diced Green Onions
Fritos
Optional Toppings
Gluten-Free Chili
Grandma Helen
Hearty gluten-free chili packed with ground beef, beans, and bold spices. A cozy, protein-rich meal ready in just an hour passed down by Grandma Helen and modified by Mom.
12 Servings
311 Calories / Serve
Prep Time
10 min
Cooking Time
20 min
Rest Time
0 min
Total Time
30 min
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